Stone Fruit Pie

 

 

Stone fruits are still in full swing around my parts. A couple of weeks ago I went picking and ended up with more fruit than I knew what to do with. I usually make crisps, but decided to go all out and try the “Stone Fruit Lattice Pie” recipe from the August issue of Bon Appetit.

The pie was so so so good. The picture just doesn’t do it justice. I took their advice and mixed and matched stone fruits being as I had apricots and no plums. We had it warm, right out of the oven. It wasn’t overly mushy, which was a nice surprise. My only regret was not picking up some vanilla ice cream to serve along side.

The recipe can be found here or copied and pasted from website. Also, I did not use their pie crust recipe. Instead, I chose a sweet, buttery crust I have with all my pies. I think it compliments the tartness of the apricots nicely.

Ingredients

Crust

  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 3/4 cup butter (room temp)
  • 2 cups white flour
  • 1 lemon rind, grated fine
  • 2 egg yolks
  • 1/4 teaspoon vanilla

Filling

  • 2 pounds nectarines
  • 1 pound peaches, peeled
  • 1 pound plums
  • 1/2 cup plus 1 Tbsp. sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 teaspoon orange-flower water (optional)
  • 1 large egg, beaten to blend

Preparation

Crust

  • Divide dough in half. Roll out one half according to Unbaked Pie Crust recipe. Roll out second dough disk on a lightly floured sruface to a 14″ round. Transfer round to a baking sheet. Cover and chill both crusts for 1 hour. DO AHEAD Can be made 1 day ahead. Cover and keep chilled.

Filling

  • Preheat oven to 400°. Halve, pit, and cut fruit into 1/2″ thick slices. Place all fruit in a large bowl. Add 1/2 cup sugar and toss to coat. Let sit at room temperature for 1 hour, tossing occasionally. Strain fruit, reserving 1/4 cup of liquid; return fruit to same bowl. Whisk cornstarch and reserved fruit liquied in a small bowl. Add cornstarch mixture, netmeg, and orange-flower water, if using, to fruit; toss gently.
  • Pour fruit mixture into unbaked pie crust in dish. Using a pizza wheel or a sharp knife, cut 14″ dough round into 3/4″-wide strips. Weave strips over filling, forming a lattice. Trim strips 1/2″ shorter than dough overhang. Fold overhang over strips and cripm edges decoratively.
  • Brush beaten egg over crust edges and lattice. Sprink 1 Tbsp. sugar over. Set pie on a parchment paper-lined baking sheet.
    Bake pie for 40 minutes. Reduce oven temperature to 350°. Bake until crust is golden brown and juices bubble, about 40 minutes longer. Let cool on a wire rack.

Unbaked pie. The lattice turned out better than expected despite the heat.

Yellow nectarines, peaches, and apricots. Nom nom nom.

 

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About cookingcampus

I'm a graduate student trying to stay happy and busy and pursue the things I love.
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